From the Bayou kitchen

How to Make New Orleans Beignets at Home

Light, pillowy, powdered-sugar beignets, the New Orleans way, right in your own kitchen. With Bayou Beignet mix there is no yeast to proof and no dough to build from scratch. Just add water, roll, fry, and bury them in sugar.

  • Prep10 min
  • Fry15 min
  • Total25 min
  • MakesAbout 2 dozen beignets
Three golden beignets under a heavy dusting of powdered sugar on a plate beside a cup of chicory coffee

What you’ll need

  • 1 bag Bayou Beignet mix
  • Cold water, per the amount on the bag
  • Neutral oil for frying, such as canola or vegetable oil
  • Powdered sugar, for a heavy dusting

How to make beignets

  1. Mix the dough

    Empty the Bayou Beignet mix into a large bowl and stir in cold water a little at a time until a soft, shaggy dough comes together. Do not overwork it. The dough should be tender, not tough.

  2. Rest and roll

    Let the dough rest for about 15 minutes, then roll it out on a lightly floured surface to about a quarter inch thick. Cut it into two-inch squares with a knife or a pizza cutter.

  3. Heat the oil

    Pour two to three inches of oil into a deep, heavy pot and heat it to 370 degrees Fahrenheit. A thermometer keeps the temperature steady, which is the secret to a good puff.

  4. Fry to golden

    Fry the squares a few at a time for about two to three minutes, turning once, until they puff up and turn deep golden brown. Do not crowd the pot or the oil temperature will drop.

  5. Drain and dust

    Lift the beignets out with a slotted spoon and drain them on paper towels for a few seconds. Dust generously with powdered sugar while they are still warm so it clings.

  6. Serve hot

    Pile them high and serve right away, ideally with a cup of hot chicory coffee. Beignets are always best the minute they are made.

Everything above starts with one bag.

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